Creamy Tuscan Chicken Sun-Dried (Print View)

Tender chicken in a rich creamy sauce with sun-dried tomatoes, spinach, and aromatic herbs.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.3 to 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 1 tablespoon olive oil
05 - 1 tablespoon unsalted butter

→ Creamy Sauce

06 - 3 cloves garlic, minced
07 - ½ cup sun-dried tomatoes in oil, drained and sliced
08 - 1 cup heavy cream
09 - ½ cup low-sodium chicken broth
10 - ⅓ cup grated Parmesan cheese
11 - 1 teaspoon Italian seasoning
12 - ¼ teaspoon crushed red pepper flakes
13 - Salt and black pepper, to taste

→ Vegetables & Finish

14 - 2 cups baby spinach, roughly chopped
15 - 2 tablespoons chopped fresh basil, plus extra for garnish

# Method:

01 - Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Once foaming, carefully place chicken and sear for 5 to 6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to a plate and loosely cover with foil.
03 - Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the same skillet and sauté for 1 minute until fragrant.
04 - Pour in heavy cream and chicken broth, then stir in grated Parmesan cheese, Italian seasoning, and crushed red pepper flakes. Mix thoroughly and bring to a gentle simmer.
05 - Add chopped spinach and cook for 1 to 2 minutes, stirring occasionally, until fully wilted. Stir in fresh basil.
06 - Return seared chicken and any accumulated juices to the skillet. Spoon sauce generously over chicken and simmer for 2 to 3 minutes until heated through.
07 - Transfer chicken to serving plates, spoon sauce alongside, and garnish with fresh basil. Serve immediately over pasta, rice, or mashed potatoes.

# Expert Advice:

01 -
  • It tastes like you spent way more time in the kitchen than the actual 40 minutes it takes.
  • The sauce is so good you'll find yourself making extra just to have it on hand for vegetables or bread.
  • It's flexible enough to work with whatever you have in your pantry, yet feels restaurant-polished every single time.
02 -
  • If your sauce breaks or looks separated, don't panic; just lower the heat and whisk gently until it comes back together, which it almost always does.
  • The moment you add the cream is when you need to stop adding salt because the cream will concentrate all your seasoning as it simmers down.
03 -
  • Don't crowd the pan when searing the chicken; if your pieces are huge, pound them to an even thickness so they cook at the same rate.
  • Taste the sauce before adding the chicken back in and adjust the seasoning then, because adding salt after the cream is always a guessing game.
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